Triple Chip Chocolate Cookies

Chewy triple chocolate cookies featuring white, milk, and semisweet chocolate chips! Crisp on the edge and extra chewy, these cookies are a chocolate lover’s dream. 

Triple Chocolate Cookies on Baking Rack

Three cheers to cookie season! I love to share a handful of cookie recipes every year and these triple chocolate cookies are my latest favorite. 

Pair them with a batch of spiced Lebkuchen, cut-out almond sugar cookies or almond crescent cookies, and a few of these hazelnut thumbprint cookies, and you’ll have yourself a very festive holiday! 

If you love chewy chocolate chip cookies, you will go nuts over these chocolate cookies. They have my ideal cookie texture: slightly crisp edges and very chewy centers. 

Chocolate Cookie with Bite Taken Out of It

Does the Cookie Dough Need to Be Chilled? 

No! This cookie dough does not need to chilled or rested overnight, which makes it a great recipe for last minute cravings or get togethers.

These triple chocolate cookies can be made start to finish in under an hour. They also use everyday baking staples, like all purpose flour, cocoa powder, and light brown sugar. 

Connor ended up taking a lot of the leftovers to work and they disappeared! 

Two Pea and Their Pod Cookbook with Chocolate Chip Cookies

Two Peas and Their Pod Cookbook: 

Today’s cookie recipe comes from my friend Maria Lichty’s new cookbook, Two Peas and Their Pod (affiliate link). 

I met Maria in person several years ago at a retreat in Utah and have been looking forward to her cookbook release ever since she announced it last year! If you’re a fan of Maria’s website, Two Peas and Their Pod, you will absolutely love this book. 

It is filled with more than 115 approachable and wholesome recipes, including an entire chapter dedicated to cookies. Maria is a cookie queen! 

I’ve always had great success with her recipes, and these triple chip chocolate cookies lived up to all of my expectations. 

Chocolate Cookies on Parchment

While I didn’t change a single thing in the original recipe, I did test and provide you with metric measurements below. 

The recipe yields about 36 dozen cookies (depending on your scoop preference), which makes it great for gifting, but it can easily be halved too. 

Why You’ll Love These Cookies:  

If you’re a chocolate lover, you will love these cookies. They have a slightly crisp edge and very chewy center.

Unsweetened cocoa powder (or Dutch process cocoa powder) is added to the cookie dough base. You’ll want to use the best cocoa that you can get your hands on for best flavor.

As the name suggests, these cookies are triple chip cookies! They contain white, milk, and semisweet chocolate chips. Use whatever combination of chips you prefer.

I’m not generally a fan of white chocolate (or white chocolate chips), but loved the contrast in flavor and color they gave to these cookies. If you prefer less sweet cookies, I recommend sticking with just semisweet chips (Guittard is my favorite). 

Stacked Triple Chocolate Cookies

How to Make Triple Chocolate Cookies: 

  1. Preheat the oven to 350°F/176°C with a rack in the center position. Line a large baking sheet with a silicone baking mat (such as a Silpat) or parchment paper. Set aside.
  2. In a medium bowl, whisk together the all purpose flour, cocoa, baking soda, and salt. Set aside.
  3. In a bowl of a stand mixer fitted with a paddle attachment, combine the butter and both sugars. Mix until smooth, 2 minutes. Add the eggs one at a time, mixing well after each addition. Add the vanilla and mix until combined.

4. Gradually add the flour mixture and beat on low speed until just combined. Use a spatula to stir in the chocolate chips.

5. Place the dough by the rounded tablespoon on the prepared baking sheet, setting them apart by about 2 inches apart. You will need to bake these cookies in batches. 

6. Bake for 10 minutes, rotating the pan halfway, until the cookies are set but still soft in the center. Do not overbake.

Presentation Tip: Per Maria’s suggestion, press extra chocolate chips into the tops of the cookies while they are still warm. This is definitely not a requirement, but makes the cookies really pretty. 

7. Let the cookies cool on the baking sheet for 3 to 5 minutes before transferring to a cool racking to cool completely. Once the baking sheet has cooled, repeat with the remaining dough.

Note: For topping, I used an equal combination of white, milk, and semisweet. A sprinkling of Maldon salt would be great too. 

Chocolate Chip Cookies

How to Store Triple Chocolate Cookies: 

Store these chocolate cookies in an airtight container, between layers of parchment, at room temperature for up to 4 days or in the freezer for up to 1 month.

The edges will be slightly crisp and the centers will remain very chewy! 

Stacked Chocolate Cookies

Flavor Variation Ideas: 

While the original recipe is fabulous, I couldn’t help but brainstorm ways that you could customize and add flavor variations to these cookies. Here are a handful of ideas for inspiration! 

  • Peppermint – add 1/4 to 1/2 teaspoon peppermint extract. Or fold in chopped peppermint bark in lieu of chocolate chips. 
  • Nuts – if you’re a fan of nuts, these cookies would be fantastic with chopped hazelnuts or walnuts. 
  • Orange  – rub fresh orange zest into the sugars for a touch of citrus. 
  • Mexican Hot Chocolate – add cinnamon and a touch of cayenne to give these cookies a spicy flair. 
Stacked Triple Chocolate Cookies

Triple Chip Chocolate Cookies

Yield: 36 Cookies

Chewy triple chocolate cookies featuring semisweet, milk, and white chocolate chips. This chocolate cookie recipe - from Two Peas and Their Pod Cookbook - is a chocolate lover's dream. These cookies have a slightly crisp edge, and very chewy center. Feel free to halve the recipe, add citrus zest or extracts for flavor variations, or substitute the chocolate varieties to suit your taste.

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Ingredients

  • 2 1/3 cup (280 grams) unbleached all purpose flour
  • 3/4 cup (75 grams) Dutch-process or unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon Diamond Crystal kosher salt
  • 1 cup (1/2 lb; 225 grams) unsalted butter, room temperature
  • 1 cup (200 grams) granulated sugar
  • 1 cup (200 grams) packed light brown sugar
  • 2 large eggs
  • 1 1/2 teaspoons pure vanilla extract
  • 3/4 cup (120 grams) milk chocolate chips, plus more for finishing
  • 3/4 cup (120 grams) semisweet chocolate chips, plus more for finishing
  • 3/4 cup (120 grams) white chocolate chips, plus more for finishing

Instructions

  1. Preheat the oven to 350°F/176°C with a rack in the center position. Line a large baking sheet with a silicone baking mat or parchment paper. Set aside.
  2. In a medium bowl, whisk together the flour, cocoa, baking soda, and salt. Set aside.
  3. In a bowl of a stand mixer fitted with a paddle attachment, combine the butter and both sugars. Mix until smooth, 2 minutes. Add the eggs one at a time, mixing well after each addition. Add the vanilla and mix until combined.
  4. Gradually add the flour mixture and beat on low speed until just combined. Use a spatula to stir in the chocolate chips.
  5. Drop the dough by the rounded tablespoon on the prepared baking sheet, setting them apart by about 2 inches. Not all cookies will fit on the sheet for one batch. Bake for 10 minutes, rotating the pan halfway, until the cookies are set but still soft in the center. Do not overbake. While the cookies are warm, gently press extra chocolate chips into the cookies for presentation. Let the cookies cool on the baking sheet for 3 to 5 minutes before transferring to a rack to cool completely. Once the baking sheet has cooled, repeat with the remaining dough.
  6. Store the cookes in an airtight container, between layers of parchment, at room temperature for up to 4 days or in the freezer for up to 1 month.

Notes

Reprinted with permission from Two Peas & Their Pod Cookbook by Maria Lichty.

Flavor Variations:

  • Mint - add a 1/4 to 1/2 teaspoon peppermint extract. Or fold in chopped peppermint bark in lieu of chocolate chips.
  • Nuts - if you're a fan of nuts, these cookies would be fantastic with chopped hazelnuts or walnuts. 
  • Orange - rub fresh orange zest into the sugars for a touch of citrus. 
  • Mexican Hot Chocolate - add cinnamon and a touch of cayenne to give these cookies a spicy flair. 

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Nutrition Information:
Yield: 36 Serving Size: 1
Amount Per Serving: Calories: 201Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 28mgSodium: 100mgCarbohydrates: 27gFiber: 1gSugar: 18gProtein: 3g

A Beautiful Plate provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietician.

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